摘要
目的:评价微波法、阿贝折射法(糖量计法)及国标法测定酱油中可溶性无盐固形物含量的准确度和实用性。方法:随机抽取18种不同品牌酱油样品,分别用不同方法测出可溶性无盐固形物含量;比较各自方法的精密度;将微波法、阿贝折射法(糖量计法)、国标法测量值彼此之间进行统计学分析。结果:微波法、阿贝折射法(糖量计法)测量值与国标法之间、微波法与阿贝折射法(糖量计法)之间作配对t检验,均P>0.05,即在统计学上无显著性差异。结论:用于酱油中可溶性无盐固形物的测定,3种方法各有不同的特点,标准方法测量结果准确,但时间长;微波法比国标法操作简便、快速、自动化程度高;阿贝折射法(糖量计法)简便,适宜作现场快速筛选。
Objective：To evaluate on accuracy and precision of microwave method, abbe refractometry（or Saecharimetry） and the national standard method determination for saltless soluble solid material content in soy sauces. Method. First of all, 18 samples at random method code, and measurement of the saltless soluble solid material content in soy sauces, comparison of variation coefficients between the three determination methods , the measured value of each other methods with the statistical test. Results： Comparing to measure value of between the three determination method with matching method designed t-test, the results showed no significant difference（P 0.05）. Conclusions： Three methods was each skilled for determination of saltless soluble solid material content in soy sauces. National standard method was accuracy , but takes a very time long. Microwave method was simple and rapid ,automatic process high. Abbe refractometry （or Saccharimetry） was suitable for the in situ rapid screening method.
出处
《中国调味品》
CAS
北大核心
2009年第6期89-92,共4页
China Condiment
关键词
酱油
可溶性无盐固形物
微波法
阿贝折射法
国标法
soy sauce
saltless soluble solid material
microwave method
Abbe refractometry（Saccharimetry）
national standard method
作者简介
张文德（1952-），男，主任技师，从事卫生理化检验与食品安全研究工作。
